08-07-2025
Recipe: Give the classic side dish Green Beans Almondine an uplift with olives and lemon
4. Add the green beans to the skillet. Cook, stirring often, for 2 to 3 minutes, or until warm. Remove from the heat. Stir in the olives, lemon rind, and a pinch each of salt and pepper.
3. In a large skillet over medium heat, heat the oil. Add the almonds and cook, stirring constantly, for 2 to 3 minutes, or until the almonds are aromatic and beginning to brown. Add the garlic, and cook, stirring, for 1 minute, or until aromatic.
2. Drain the green beans and transfer to the ice water to chill. When they are cold, drain them again and spread on a clean kitchen towel or paper towels. Pat dry.
1. Have on hand a large bowl of ice water. Bring a large pot of salted water to a boil. Add the green beans. Let the water bubble steadily for 4 minutes, or until they are tender but still bright green.
This is a bright variation of the classic French side dish, Green Beans Almondine, in which the beans are sauteed in butter and garnished with toasted almonds. Instead of butter, this simple variation uses olive oil, along with Kalamata olives and lemon rind. Season cautiously because the brined olives add quite a bit of salt to the dish. Serve with grilled fish or chicken. Be prepared for this glorious, flavor-packed side to outshine whatever else is on the plate.
Serves 4
This is a bright variation of the classic French side dish, Green Beans Almondine, in which the beans are sauteed in butter and garnished with toasted almonds. Instead of butter, this simple variation uses olive oil, along with Kalamata olives and lemon rind. Season cautiously because the brined olives add quite a bit of salt to the dish. Serve with grilled fish or chicken. Be prepared for this glorious, flavor-packed side to outshine whatever else is on the plate.
Salt and pepper, to taste 1 pound green beans, trimmed 3 tablespoons olive oil ¼ cup slivered almonds 2 cloves garlic, finely chopped ½ cup pitted Kalamata olives, halved Grated rind of 2 lemons
1. Have on hand a large bowl of ice water. Bring a large pot of salted water to a boil. Add the green beans. Let the water bubble steadily for 4 minutes, or until they are tender but still bright green.
2. Drain the green beans and transfer to the ice water to chill. When they are cold, drain them again and spread on a clean kitchen towel or paper towels. Pat dry.
3. In a large skillet over medium heat, heat the oil. Add the almonds and cook, stirring constantly, for 2 to 3 minutes, or until the almonds are aromatic and beginning to brown. Add the garlic, and cook, stirring, for 1 minute, or until aromatic.
